Chicken with prunes - a dish in taste contrast. It is good to start such a dish not for the next family date, but just like that, at random. Imagine the curiosity of the home - why is this mother so sold? Aromas are unearthly, the crust is rosy, and if the recipe also has garlic ...
Chicken rolls with prunes - general principles of cooking
• Snow-white meat of chicken fillet - the part of the chicken carcass most suitable for making rolls.
• Before use, the chicken must be washed under water and dried well with a disposable towel. If the fillet is on cartilage or bone, they are carefully separated with a knife. Also should be cut and the film with the remnants of chicken fat. Processed meat is left whole or cut into longitudinal plates. So that the products are easily folded, they beat off the chicken, then season it with spices and lightly salt it.
• Before use, prunes must be scalded with boiling water and soaked in water until noticeably softened. Then slightly squeeze and grind according to the recipe.
• Together with prunes, other products that go well with the main ingredients are often added to the roll stuffing. These can be fried mushrooms, hard and pickled cheeses or nuts.
• Chicken rolls with prunes are stewed on the stove or baked in the oven under a specially prepared sauce, in the dough or well smeared their surface with mayonnaise. Usually, products are pre-fried to reddeness in vegetable oil in a pan. Sometimes, before frying, the semi-finished products are breaded in coarsely ground white breadcrumbs.
• Serve the dish both hot and cold, cut into thin transverse slices. It can be a stand-alone snack or served with a side dish of mashed potatoes or pasta.
Chicken rolls with prunes in puff pastry
Ingredients:
• a pound of fresh or chilled breast without a bone;
• 500 gr. puff frozen dough;
• half a pound of brisket;
• 100 gr. prunes;
• fresh garden dill;
• vegetable oil, better refined;
• one egg.
Cooking Method:
1. Wash the chicken breast, dry wipe the fillet with a towel and cut into thin longitudinal plates. Beat off a bag or a layer of food film and slightly rub it on both sides with ground pepper and salt.
2. Soak prunes for 20 minutes, dipping in hot water, fold the berries into a colander, and dry.
3. Put the puff pastry out of the package so that it thaws well.
4. Slice the brisket into thin, longitudinal slices and beat off the chicken as well as the chicken.
5. Rinse the fresh dill well with cold water and dry the sprigs of greens, spreading it on a towel. Portion of dill finely chopped, and leave part for serving.
6. Place prunes on one edge of the chicken fillet plates, sprinkle the berries with greens and roll them up into small rolls.
7. Wrap each billet with brisket and lightly fry on all sides in vegetable oil. Spread the fried rolls on a paper towel to remove excess fat.
8. Well thawed dough, roll into a thin layer and cut into squares. In the middle of each make a cut and wrap in them the fried blanks so that the cuts are on top.
9. Put the products on the baking sheet upwards with cuts, grease their surface with a well-beaten egg and put the bake in a hot oven, with the thermostat set at 200 degrees, for half an hour.
10. Put the finished chicken rolls on a dish lined with salad leaves and decorate with fresh dill.
Baked Chicken Rolls with Prunes and Feta
Ingredients:
• four medium sized chicken fillets;
• five large pitted prunes;
• 60 gr. feta cheese;
• large onion;
• vegetable oil, frozen, for frying; • spices - to taste.
Cooking Method:
1. Cut the onion into small pieces and fry the slices in vegetable oil until tender golden brown, cool. Be sure to lightly salt the onion roast while cooking.
2. Prune with boiling water. If the berries are too dry, soak them in warm water, then dry well and chop.
3. Carefully mash the cheese with a fork and mix it with fried onions and prunes.
4. Wash the selected meat in cold water, blot dry with a paper towel. Cut each piece along into three equal in thickness parts, beat them and rub with spices.
5. On the edge of each broken piece, lay out a little cooked stuffing and rather tightly roll the blanks into compact rolls. Be sure to seal the edges with a toothpick so that the filling does not fall out.
6. Transfer the prepared semi-finished products to a buttered roasting pan and bake at 180 degrees until a thick golden crust.
The simplest homemade recipe for chicken rolls with prunes in the oven under mayonnaise
Ingredients:
• kilogram of chilled chicken breasts;
• 300 gr. prunes;
• seasonings;
• garlic;
• mayonnaise 72% fat.
Cooking Method:
1. Fill the prunes with warm water for 10-12 minutes, then squeeze and lightly dry.
2. Chicken fillet washed with cold water, put in a bag and beat to a thickness of 0.8 cm, giving the shape of a rectangle.
3. Each piece lightly sprinkle with spices mixed with salt and place prunes, about five berries, on a narrower edge of the meat layers. Wrap carefully, starting from the side of the filling, into thick rolls and place in a greased brazier. The edges of semi-finished products do not necessarily fasten.
4. Mix mayonnaise with garlic, grated on a fine grater.
5. Apply the prepared garlic mixture over the blanks laid out on a baking sheet. Place the items in the oven with a temperature of about 180 degrees for half an hour.
Stewed chicken rolls with prunes and mushrooms with cream sauce
Ingredients:
• six large chicken fillets;
• 50 gr. “Dutch” or “Russian” cheese;
• 400 ml of low fat sour cream;
• pitted prunes - 150 gr .;
• 100 gr. fresh champignons;
• garlic;
• fresh dill, ground pepper.
Cooking Method:
1. Prepare the mushrooms. Peel off the remnants of the ground from their legs, peel off the caps and cut the mushrooms into small pieces. Put in a dry frying pan and put on a small fire.
2. When the evolved moisture is completely evaporated, add one and a half tablespoons of oil to the pan and continue cooking, stirring until the pieces are browned. Turn off the heat and cool.
3. Rub hard cheese into the finest chips. Cheese crumb should be short and thin. Soak prunes in warm water for 10 minutes, then dry and cut into thin strips.
4. When splitting the fillet, separate a small part from the piece, it is not useful. The remaining large pieces of chicken thinly beat off through the bag and lightly sprinkle them on top of a mixture of pepper and salt.
5. On the narrower side of the broken off layers of meat, closer to the edge, put a few mushrooms, chopped prunes next to them and sprinkle all the cheese chips. Roll up the rolls, kill their edges with short wooden skewers and put the items in a thick-walled pan.
6. Pour sour cream and put on high heat. When the contents of the pan begin to boil, add some chopped garlic and finely chopped dill to the sauce for piquancy. Reduce heat to medium and simmer for forty minutes.
Chicken rolls with prunes in the oven with sour cream
Ingredients:
• 600 gr. chicken boneless large boneless or fillet;
• half a cup of 20% sour cream;
• 100 ml of oil, fast;
• 200 gr. pitted prunes;
• 100 gr. cheese crumb;
• one egg;
• ground white crackers;
• sesame seeds.
Cooking Method:
1. On a cutting board, spread the food film in one layer, put the washed, well-dried pieces of chicken fillet, and cover with another layer of film on top. Culinary hammer beat off pieces of meat to a thickness of 0.7 cm, giving them a rectangular shape. 2. Soak the prunes well, rinse thoroughly several times, dry and cut in half.
3. Spread the chunks of chicken fillet sprinkled with cheese and grated on a fine grater and put the halves of prunes in a strip along their center. After that, wrapping the filling in the meat, form neat products in the form of rolls.
4. Dip each semi-finished product into a beaten egg and roll it well in a mixture of bread crumbs with sesame.
5. In a thick-walled pan with medium heat, heat the vegetable oil well and dip the breaded rolls into it. Lightly brown on each side, without covering with a lid, and transfer to a deep stewpan without a handle.
6. Pour in about half a glass of warm water or chicken broth to the semi-finished products. Add sour cream and place in the oven, raising the temperature in it to 180 degrees beforehand. Extinguish the roulettes at the set temperature regime for at least 20 minutes.
Chicken rolls with prunes and nuts baked in the oven
Ingredients:
• two large chicken fillets;
• a small handful of walnut kernels;
• pitted prunes - 5 pcs .;
• four tablespoons of very fat mayonnaise;
• garlic - to taste;
• three tablespoons of cream 15% fat;
• spices, dried basil - to taste;
• a small bunch of young parsley;
• frozen vegetable oil.
Cooking Method:
1. Rinse in cold water, well-dried towel fillet cut into thin plates along the fibers, and gently repel each piece on both sides. It is best to do this by stealing food film - the meat layers will not break through, and will not stick to the hammer.
2. Mix a little salt with seasoning. Sprinkle or lightly rub the mixture of chicken pieces on both sides and, carefully folded them in a bowl, remove for half an hour in a cool place.
3. For at least 20 minutes, pour the prunes with boiling water, then gently squeeze the fruit. Finely chop the nuts, peel the garlic. 4. Soak garlic and chopped nuts with a blender. Steamed prunes cut into thin strips and combine with garlic-nut mass. Add, mixing, two spoons of mayonnaise.
5. Put a couple of spoons of cooked stuffing on the broken chicken fillet pieces and form rolls. The edges of the products must be stapled with toothpicks and put on a baking sheet, laying seam down.
6. Top up the semi-finished products with a mixture of sour cream and mayonnaise and put them in a pre-heated oven.
7. At 180 degrees, cook chicken rolls with prunes for at least 25 minutes, until their top is browned.
Chicken rolls with prunes - cooking tricks and helpful tips
• Be sure to discard sliced fillet or whole fillet. The plates are only slightly, and the whole pieces to a thickness of no more than 0.8 cm. The rolls from the broken meat will roll up easier and be more tender.
• To prevent the product from turning around, gently fasten their edges with thin short skewers of wood or tightly wrap the semi-finished products with a cooking thread, which you must cut off before serving.
• If you bake products in the oven - be sure to pre-heat it to the desired temperature. If you put the product in the cooled oven, the dish is likely to come out overdried.
